Chicken Roll Ups With Fresh Mozzarella Recipe 445

BAKED MOZZARELLA CHICKEN ROLLS

Steps:

• Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
• Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
• Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
• Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

CHICKEN ROLL UPS WITH FRESH MOZZARELLA RECIPE - (4.4/5)

Steps:

• 1. Pound the chicken cutlets between wax paper until thin (1/3 inch thick) and as wide as possible 2. Place breadcrumbs, 1 tsp Italian seasoning and 4 tbsp Parmesan cheese, mix thoroughly and set aside. 3. Saute the spinach with garlic and the extra virgin olive oil for 2-3 minutes until just wilted 4.Combine the sauteed spinach,1 tsp Italian seasoning, ricotta, 3 tbsp egg whites and the remaining Parmesan cheese. Place the remaining egg whites in a bowl;set aside 5.Spray the bottom of a large baking dish with Pam I used a 13x9 pan. Preheat oven to 450 6.Place one piece of chicken on a cutting board . Place a spoonful of Ricotta mixture in the middle and roll up the chicken cutlet so that the edges meet to form a seam. Dip the entire chicken cutlet in egg whites and then roll it in the breadcrumbs 7.Place in baking dish, seam side down.Repeat with remaining pieces. Leave space between chicken cutlets to allow the breadcrumbs to crisp. Pour one cup of marinara sauce around the chicken cutlets 8.Bake for 25 minutes.Remove from oven and pour the remaining marinara sauce on the chicken cutlets. Place a slice of mozzarella on top of each chicken cutlet. Bake for a additional 15 minutes. You can also place under the broil briefly to brown the cheese if desired. Sprinkle with Basil if desired 9. Serve with Pasta

BAKED MOZZARELLA CHICKEN ROLLS RECIPE - (4.6/5)

Steps:

• INSTRUCTIONS Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside. Prep the filling: Chop the spinach and sautee it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil. NOTES Don't try to cram all the pieces too close together because if the sides are touching each other, they won't get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

GARLIC CHICKEN ROLL-UPS

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the butter, basil, parsley and garlic in a small bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Heat a 9- or 10-inch cast-iron skillet over medium-high heat. Melt 2 tablespoons of the compound butter in the skillet. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and have released their liquid, 3 to 4 minutes. Transfer the mushrooms to a bowl and set aside.
• Melt 2 more tablespoons of the compound butter in the skillet. Remove from the heat and cover the bottom of the skillet with baguette rounds. Place in the oven and bake until the bottoms are browned and toasted, 15 to 20 minutes.
• Meanwhile, place the chicken breasts flat on a work surface. Sprinkle both sides lightly with salt and pepper. Mix together the mozzarella, mayonnaise and 1/4 cup of the Parmesan in a medium bowl. Spread a heaping tablespoon of the mixture on a chicken breast with a spatula or spoon. Top the mixture with 6 to 7 spinach leaves and a few mushrooms. Roll up the chicken, starting with the narrowest side to create a short, thick roll. Cut the roll in half crosswise. Repeat with the remaining chicken breasts and filling.
• Remove the skillet from the oven. Flip the baguette rounds. Arrange the chicken cut-side up on top of the toasted baguette rounds. Add a few pats of compound butter on top of the chicken. Sprinkle the rounds with the remaining 1/4 cup Parmesan and bake until the chicken is fully cooked, 40 to 45 minutes.
• Top the asparagus with any remaining compound butter and serve with the roll-ups.

MOZZARELLA CHICKEN ROLL UPS

Steps:

• PREHEAT oven to 400°F Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.
• PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.
• BAKE 30 minute or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 minute or until cheese is melted.